Mac n Cheese with Garlic Parmesan Breadcrumbs

I know it’s been a while, but this mac n cheese sure makes up for all of that time! Mac n cheese is a favorite of my kids and I have been searching for a favorite homemade version for quite some time now. This indulgent version of mac n cheese is incredibly rich, creamy, and topped with crisp, browned garlicky breadcrumbs. A small serving will suffice for most, unless you’re a mac n cheese aficionado, in which case you’ll be going for seconds! Because this recipe makes quite a lot, freezing is a great option, or you could it eat it over the course of several days, if your’e like my mac n cheese loving kids.

To make the breadcrumb topping, process the torn bread pieces in a food processor until the crumbs are medium-fine. In a skillet, melt the butter. Add the garlic, stir until fragrant but not browned, about 1 minute. Add the breadcrumbs and cook until brown and crisped over medium heat, about 7-9 minutes. Stir in salt and pepper. Remove from heat and stir in grated parmesan.

Preheat the oven to 425°F. Boil pasta according to instructions. Strain, rinse, and mix with oil to prevent sticking.

In your empty pasta pot, melt the butter. Add the all-purpose flour and constantly whisk over medium heat until the mixture is a light golden color. Slowly add the milk, constantly whisking to avoid any clumps from forming. Continue cooking and whisking, until the mixture bubbles and thickens about 4-5 minutes. Slowly add the cheese and stir until a smooth sauce forms. Add salt, pepper, and cayenne pepper.

Stir in pasta with the sauce and adjust any seasonings as needed. Pour into a 9x13 baking dish, top with breadcrumbs and bake until bubbly and nicely browned and crisp on top, about 8-10 minutes.